Quinoa and Red Bean Salad with Crisp Vegetables

Step 1

Combine the quinoa with 1 1/2 cups water in a small saucepan and bring to a rapid simmer, then lower the heat. Cover and simmer gently for 15 minutes, or until the water is absorbed. Transfer the quinoa to a wide bowl or casserole dish so that it can cool quickly.

Step 2

Meanwhile, place the tomatoes, turnip, pepper, carrots, and olives in a serving bowl.

Step 3

When the quinoa is just warm, add it to the vegetables along with the beans, dill to taste, salsa, and olive oil; toss together. Season with salt and pepper.

Step 4

Let stand at room temperature for 15 to 30 minutes to allow the flavors to marry if time allows, then serve.